Nothing like a good grovel to spark some audience reaction. Yes, I’m referring to my end-of-the-year ‘overwritten plea’ to the Jewish Light audience to join in a winter crusade to find and share delicious soup recipes.
Now, this winter I’m hoping to feature a tapestry of local culinary heritage, the evocative narratives of cherished family recipes, delicate treasures passed down through the epochs, each dish a living testament to the interwoven strands of tradition and the gastronomic alchemy that binds generation to generation. My head hurts just from thinking of and typing all those big words. Basically, I’m asking you to play along, and share your favorite soup recipes, old and new, with other Jewish Light readers. Just simply email me at [email protected]
— My overwritten plea using lots of fancy words
Groveling works
Yes, groveling does work. We received 15 emails and posts from readers willing to share their personal and family heirloom recipes with all of us. We started off with a brilliant recipe for a delicious cream of tomato soup from reader Amy Lampert.
Today’s recipe is from our Facebook friend Sarah Bouachir.
“This is a recipe for Tunisian Shorba,” wrote Bouachir. “And yes it’s a Jewish Tunisian recipe.”
And now, the soup is back on.
Sarah Bouachir’s Tunisian Shorba
Sarah Bouachir’s Tunisian Shorba
- 1/2 lb stew beef or chicken cut up into small pieces
- 3-4 tbsp olive oil
- 3 cloves garlic minced
- 2 tbs ras el hanout spice or coriander, black pepper, salt, allspice.
- 1 tbsp Turmeric
- 1/2 white onion chopped fine
- 1 tbsp paprika
- 2 tablespoons of Tunisian harissa paste (this is sold at most Arabic markets including Mid East Market, Ballwin).
- 1 cup Orzo, some people use “frik” a type of wheat harvested while it’s still green.
- 1/2 cup celery chopped
- 1/2 cup cilantro chopped
- one 6oz can tomato paste
- 1/2 cup chickpeas (optional)
In a large soup pot, add enough oil to fully cover the bottom and turn the heat on between medium and medium high.
Add in the meat and onion. Cook until about halfway done. Add the tomato paste and allow it to cook in the oil until it gets soft, then mix it all over the meat.
Add the garlic, harissa, salt and spices and sauté for a few minutes until it all comes together and is fragrant. Stir everything together.
You may need to add a little water at this point to keep the meat or chicken from sticking or burning.
Cook a few minutes in the oil until it starts to brown.
Add enough water (optional is some chicken broth) to fill your pot about 3/4 of the way.
*Note: If you’re not sure, add a little less than you might think because you can add as it cooks if it starts to look too thick or reduce too much.
Add the orzo and celery, reduce the heat to low and cook for approximately one hour or until meat is tender and the soup has thickened slightly.
Optional: if desired, add chickpeas to the soup. If using canned/cooked chickpeas, add towards the end of cooking just to heat through. If using dried chickpeas, add them at the same time as the meat.
To finish, add the cilantro and serve with bread.
If you would like to play along and share your favorite soup recipes, old and new, with other Jewish Light readers. Just simply email me at [email protected]
